Ingredients

• 2 tbsp vegetable oil
• 500g chestnut mushrooms, halved or quartered
• 2 medium onions, thickly sliced
• 8 thick pork sausages, halved
• 6 rashers streaky bacon, chopped
• 2 large carrots, peeled and cut into large chunks
• 2 large potatoes, peeled and cut into large chunks
• 2 tbsp freshly chopped thyme
• 300ml vegetable stock

Method

1 Fry the mushrooms in 1 tbsp of oil for 5 mins until golden. Season and set aside.

2 Fry the onions, sausages and bacon in 1 tbsp of oil for 6-8 mins. Tuck the vegetables around the sausages, sprinkle over 1 tbsp of thyme and season. Add the stock, cover and cook for 15 mins.